Preheat the oven to 190C/375F/Gas Mark 5. Cut the butternut squash in two lengthways, and remove the seeds. Brush with olive oil, then roast in the oven for about an hour, depending on its size — it is ready when soft.

Scoop out the flesh and whizz it in a blender. Put in a pan with enough vegetable or chicken stock to achieve a consistency that’s pleasing to you. Gently heat through for about 20 minutes. Serve with 1 tbsp parmesan per bowl, and some crumbled